Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery Seed | 1 stalk (40g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 8 ounces celery seed
- 2 ounces white mustard 2 ounces black mustard seed
- 2 ounces black mustard seed
- 1 cup olive oil
- vinegar
Directions
Mrs. John H. Leland.
300 medium-sized cucumbers. 1 cup sugar.
8 ounces celery seed. 2 ounces white mustard
2 ounces black mustard seed.
seed. Vinegar to cover. 1 cup olive oil.
Wash cucumbers and slice them. Let stand over night in salt water. Drain, and wipe dry. Pour oil over and mix thor- oughly. Add seeds and cover with vinegar. Put into jars cold, and seal.